Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 6 cups chicken or vegetable broth
- 1 pound mushrooms, sliced (shiitake or button work well)
- 1 pack of frozen potstickers (about 12-16 pieces)
- 2 heads of baby bok choy, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Fresh cilantro and green onions for garnish
Feel free to substitute vegetable broth for chicken broth to keep this dish vegetarian. If bok choy is unavailable, spinach or kale can be a wonderful alternative, bringing their unique flavors to the soup.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the garlic and ginger, stirring frequently for about 1 minute until fragrant.
- Pour in the broth and bring to a gentle boil. Add the sliced mushrooms and let them simmer for about 10 minutes, allowing their flavors to meld into the broth.
- Add the frozen potstickers to the pot. Let them cook for 5-7 minutes, or until they float to the top and are heated through.
- Stir in the chopped bok choy, soy sauce, and rice vinegar. Cook for an additional 3-4 minutes until the bok choy is tender but still bright green.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and green onions.
As you cook, remember my abuela’s advice: trust your senses. Let the aroma guide you, and don’t be afraid to adjust the seasoning to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International